Casablanca Couscous (using dried apricots)
Source: California Table Grape Commission

1 can (14 oz.) vegetable or chicken broth
1/2 cup diced dried apricots
1/4 teaspoon ground pepper
1-1/2 cups couscous
1 cup halved California seedless grapes
1/3 cup toasted coarsely chopped pistachios
2 tablespoons minced parsley

Bring broth, apricots and pepper to boil in medium saucepan. Stir in couscous and grapes and cover saucepan. Remove from heat and let stand 5 minutes. Add pistachios and parsley; lightly fluff mixture with fork.

Nutritional Analysis:
196 Cal., 6 g pro., 6 g fat (26% Cal. from fat), 33 g carb., 0 mg chol., 4 g fiber and 593 mg sodium